Vegan Curried Chickpea Lettuce Wraps

🥘 Ingredients

• baby lettuce
  4 c
• black pepper
  1 tsp
• chickpeas
  2 cans
• cilantro
  1 c
• cooking oil
  2 tbsp
• cumin
  1 tsp
• curry powder
  2 tsp
• garlic
  3 cloves
• ginger
  1 in
• lemon
  1 unit
• olive oil
  2 tbsp
• peas
  1 c
• red pepper jam
  2 tbsp
• salt
  1 tsp
• sweet potatoes
  1 lb
• water
  1 c
• yellow onion
  1 unit

🍳 Cookware

• large bowl
• baking sheet
• large pan
• medium bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry all produce. Dice sweet potatoes into ¼-inch pieces. Drain and rinse chickpeas , then thoroughly pat dry with paper towels. Place chickpeas between two large sheets of plastic wrap and smash with a mallet or heavy pan until broken apart (do not completely mash).

   sweet potatoes: 1 lb, chickpeas: 2 cans
2. 

   2

   In a large bowl , combine sweet potatoes, smashed chickpeas, half the cumin , 1 tsp curry powder , a large drizzle of olive oil , salt, and pepper. Toss until evenly coated and spread onto a baking sheet . Roast on top rack until browned and tender ⏱️ 20 minutes .

   cumin: 1 tsp, curry powder: 2 tsp, olive oil: 2 tbsp
3. 

   3

   While vegetables roast, halve, peel, and finely dice yellow onion . Peel and mince garlic and ginger . Halve lemon and roughly chop cilantro . Trim root end from baby lettuce and separate leaves.

   yellow onion: 1 unit, garlic: 3 cloves, ginger: 1 in, lemon: 1 unit, cilantro: 1 c, baby lettuce: 4 c
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add onion and a pinch of salt . Cook, stirring occasionally, until lightly browned and softened ⏱️ 6 minutes . Reduce heat to medium and add peas . Cook, stirring occasionally, until lightly browned ⏱️ 2 minutes . Add garlic and ginger; cook, stirring constantly, until fragrant ⏱️ 1 minute .

   cooking oil: 2 tbsp, salt: 1 tsp, peas: 1 c
5. 

   5

   Stir in remaining curry powder, ½ cup water , ¼ tsp salt, and juice from half the lemon. Cook, stirring occasionally, until liquid has mostly evaporated ⏱️ 2 minutes . Stir roasted chickpea mixture into pan. Taste and adjust seasoning with black pepper if desired.

   water: 1 c, black pepper: 1 tsp
6. 

   6

   In a medium bowl microwave-safe, combine red pepper jam , cilantro, 1 tbsp water, and juice from remaining lemon. Cover tightly with plastic wrap and microwave until warmed through ⏱️ 20 seconds .

   red pepper jam: 2 tbsp
7. 

   7

   Divide lettuce leaves between plates and pat dry if needed. Fill leaves with warm chickpea filling. Drizzle with as much cilantro sauce as desired and serve immediately.